Homemade Mangonadas Margaritas

Ingredients:

2 large lemons
1/3 cup (121 grams) Tajín (thin)
6 ounces (176 milliliters) tequila Blanco
3 ounces (88 milliliters) three-second Grand Marnier
2 milliliters 59 ) cold water
1/4 cup (50 grams) refined sugar
2 1/2 cups (2 handfuls) ice
Garnish:
4 ounces (118 milliliters or 1/2 cup) Chamoy
4 Tamarind-Chili Sticks (toppings)

Instructions:

Freeze mango slices (2 hours in advance):

Prepare mango slices in a lined silicone pan.
Place the pan, uncovered, in the refrigerator and freeze the berries until firm, about 2 hours. You can also store mango in a freezer bag for up to two months.

Glass assembly: After dividing the

Type parts into 4 parts, cut a lime in half. Fill the water of the remaining part and the water of the other parts until it reaches 1/3-1/2 cup. Lemon juice for later use.
Pour the Tajín into a salad plate or bowl.
Shape the rim of each margarita glass with a lemon wedge, then dip the rim in the Tajín to coat thoroughly.
Discard the used pepper and place it in separate glasses to dry.

Assemble mangonadas:

In a blender jar, combine tequila, triple sec, water and sugar.
Add frozen mango slices and ice.
Blend on high for 30 seconds, then scrape down the sides of the jug with a spatula.
Mix another overdrive for 30-45 seconds. If the consistency is too thick, add a tablespoon of tequila or water.
Mix very quickly until the mixture is very smooth and can be separated from lumps.

Make the Mangonadas:

Spoon or pour Chamoy into each glass and distribute evenly.
A few turns of Chamoy in each glass.
Divide the mangonada mixture equally among the glasses and garnish each glass with green tamarind-chili paste.
Work responsibly and have fun.

See also. I’ve done this many times and it works every time